If there is any "magic" to our cooking, it's in seasoning mixes such as this. With this mixture, we try to unmask the depth of flavor in our native seafood, not overpower it. We want every bite to display a full flavor profile, so we liberally sprinkle seasoning on the entire piece of fish. That means both sides. Make a decent-sized batch of this mixture so it will always be handy, then rub it or sprinkle it on the food. Remember, mixtures such as this cost very little to make yourself but quite a lot if you buy them at retail.

I use this all the time (but I only use 1/2 of the salt called for in the recipe) - mostly on fish, but I also rubbed it on chicken wings, let them sit for awhile, then broiled and brushed with a spicy BBQ sauce. BEST chix wings I've ever had!!

This, and the one from Mr. B's, and the one from Emeril, are all very similar -- but none of them taks into account the vast number of people dying from stroke, and ailing with hypertension, because of TOO MUCH SALT!!